Garam Masala

Garam Masala is a warming spice blend that is added as a garnish. It can also be used in marinades, sauces, and pretty much anything you’d like to spice up. These garam masalas can be stored in the cabinet for 3 months.

Here are a few types of Garam Masalas you can try out:

1. (Punjabi) Garam Masala – Unless I specify otherwise, this is my Garam Masala of choice.

This makes 1/4 cup.

Ingredients

  • 1 tbsp Coriander seeds
  • 1 tsp. Cumin seeds
  • 1 tsp. whole Cloves
  • 1/2 tsp. whole Black Peppercorn
  • 1/2 tsp. Cardamom seeds
  • 3 Cinnamon sticks (each 3″ long)
  • 3 dried Bay Leaves

What to do

Toast the spices for 1-2 min. in a dry skillet. The cumin will turn a reddish-brown, and a faint smoke will rise up when you shake the pan.

Transfer to a plate and let cool. The spices should be room temperature before you grind them or else the mixture will be cakey and turn rancid in a week.

Grind in a spice grinder. If you’re looking for a workout and don’t mind having forearms like Popeye, use a mortar & pestle.

Warning: Do not use a coffee grinder. That is, don’t use the same grinder that has been used on coffee beans. The oils from the coffee is so strong that it will overwhelm everything. Use a separate grinder for spices and coffee.

When doubling this recipe: I leave the amount of cinnamon and bay leaves the same and double the rest of the ingredients.

2. Balti Masala (Fennel-Flavored Toasted Spice Blend) – when I’m feeling a little adventurous.

Makes 1/3 cup

Ingredients

  • 2 tsp. Fennel seeds
  • 2 tsp. Coriander seeds
  • 1 tsp. Cumin seeds
  • 1 tsp. black or yellow Mustard seeds
  • 1/2 tsp. whole Cloves
  • 1/2 tsp. Cardamom seeds
  • 1/2 tsp. Nigella seeds
  • 3 dried Bay Leaves
  • 2 Cinnamon sticks (each 3″ long)
  • 2 tsp. Cayenne powder
  • 1/2 tsp. ground Nutmeg

Toast the whole spices for 1-2 min. Let cool. Grind with all the spices.

3. Coconut Garam Masala (Hot Chile & Coconut Blend) – I like this one on vegetable dishes.

Makes 1 1/4 cup

Ingredients

  • 1 cup dried red Thai chilies (stems removed)
  • 1/2 cup shredded dried unsweetened coconut
  • 2 tbsp white Sesame seeds
  • 1 tbsp Coriander seeds
  • 1 tbsp Cumin seeds
  • 1 tbsp Black Peppercorn
  • 1 tsp. Mustard seeds
  • 1 tsp. Fenugreek seeds
  • 4 blades of Mace (or 1/4 tsp ground)
  • 2 tbsp Kashmiri chilies (or 1/2 tbsp Cayenne & 1.5 tbsp sweet Paprika)

Toast the coconut until light brown. Toast the whole spices for 1-2 min. Let cool. Grind all the spices and coconut together.